If a lemon bar doesn’t make you pause mid-bite, it’s not worth the effort. These are the kind that have you standing at the counter “just cutting one more piece” until you realize you’ve been there a little too long. The crust is buttery like real shortbread, the filling is bright and silky, and the sweet-tart balance is exactly right.
This is the lemon bar you make when you want that bakery taste without leaving the house. No shortcuts, no pretending. Just real ingredients, real flavor, and that quiet moment where you know you did something right.
Lemon Bars With Buttery Shortbread Crust
Rich, tangy, melt-in-your-mouth lemon bars with a buttery shortbread crust and silky lemon filling. Sweet, bright, and completely irresistible.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Measuring cups
- Measuring spoons
- Fine grater
Ingredients
Shortbread Crust
- 1 cup unsalted butter, very soft (2 sticks)
- ½ cup granulated sugar
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Lemon Filling
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- ½ cup fresh lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- ¼ cup all-purpose flour
- ¼ teaspoon salt
For Finishing
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat Like a Pro: Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- Make the Shortbread Crust: In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy. Mix in the vanilla extract. Add the flour and salt and mix until a soft dough forms. Press evenly into the prepared pan.
- Bake the Crust: Bake the crust for 18 to 20 minutes until lightly golden and set but not browned.
- Prepare the Lemon Filling: While the crust bakes, whisk the eggs in a medium bowl until smooth. Add the sugar and whisk until glossy. Whisk in the lemon juice, lemon zest, flour, and salt until fully combined and silky.
- Bake the Lemon Bars: Reduce the oven temperature to 325°F. Pour the lemon filling over the hot crust and bake for 22 to 26 minutes until the center is just set with a slight jiggle.
- Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 2 hours for clean slicing and perfect texture.
- Finish and Serve: Dust generously with powdered sugar just before slicing and serving.
Notes
- These lemon bars slice best when fully chilled.
- For extra tang, increase lemon zest by 1 additional teaspoon.
- Store leftovers covered in the refrigerator for up to 4 days.